Beninese Amiwo

Ingredients

• 2 cups yellow cornmeal
• 3 cups water, divided
• 1/4 cup red palm oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp tomato paste
• 1 tomato, chopped
• 1 to 2 chilies, chopped
• Salt to taste
• Grilled fish or chicken, for serving

Before you cook

• Whisk the cornmeal with 1 cup of the water in a bowl until smooth and lump-free.
• Chop the onion, garlic and tomato.

Steps

1. Heat the palm oil in a pot over medium heat.
2. Add the onion and garlic and cook for 3 minutes, until softened.
3. Add the tomato paste and chopped tomato and cook for 5 minutes, until the mixture darkens slightly.
4. Add the chilies and remaining 2 cups of water.
5. Bring the mixture to a boil.
6. Pour in the cornmeal slurry while whisking continuously to prevent lumps.
7. Reduce the heat to low and switch to a wooden spoon.
8. Cook, stirring constantly and vigorously, for 15 to 20 minutes, until the mixture pulls away from the sides of the pot and turns glossy.
9. Season with salt.
10. Turn the amiwo out onto a plate and serve warm alongside grilled fish or chicken.